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Bring a large pot of water to a boil. Wash and
cut cabbage in half. Cut the core from each half
of the cabbage by slicing it out in a triangular
wedge.
Separate at least at least 8 of the larger outer
cabbage leaves from both halves, and then add to
boiling water. (Save remaining cabbage for
another meal). Boil for 2 minutes, until cabbage
is crisp-tender. Use a slotted spoon to transfer
cooked cabbage to a plate of paper towels to
drain.
Prepare the pot sticker filling by combining
beef, chopped green onions, sesame oil, soy
sauce, ground ginger and garlic powder in a
mixing bowl. Mix well.
Place a large nonstick pan over medium heat and
spray with non-stick cooking spray. Form the
filling into thick oval patties about the shape
and size of your thumb.
Place the filling patties into the pan and cook
about 4 minutes on each side, until cutting into
one shows no pink throughout. Wrap cooked
patties in cabbage leaves and secure with
toothpicks.
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